Sausage products

A raw composition for preparing sausage meat containing

• a) from 3 to 15 parts by weight of meat and/or meat substitute;
• b) from 0.01 to 20 parts by weight of fish of the species Clarias gariepinus and/or Heterobranchus longifilis including their crossbreeds;
• and
• c) from 1 to 5 parts by weight of ice and/or water, wherein
• d) said raw composition contains a total of at least 0.2 g of vegetable alpha-linolenic acid and/or stearidonic acid in the form of triglycerides and/or ethyl esters per 100 g of meat and/or meat substitute, and
• e) said raw composition contains a total of at least 0.2 g of docosahexaenic acid and/or eicosapentaenic acid per 100 g of meat and/or meat substitute, wherein the docosahexaenic acid and/or eocosapentaenic acid are present as ethyl esters thereof, and
• from 0.05 to 10 parts by weight of a glue, said glue comprising a part containing fish and at least 10% by weight of vegetable oil, said glue containing 30 to 70% by weight of a basic emulsion, wherein said basic emulsion contains:
• from 40 to 70% by weight of fish and/or meat,
• from 20 to 50% by weight of water and/or ice, and
• from 5 to 15% by weight of fat parts of fish and/or vegetable oil,
• wherein the basic emulsion contains a first fraction plant of:
• 1-4% by weight of water soluble antioxidants;
• 6-10% by weight of plant omega-3 fatty acids triglycerides and/or ethylesters;
• 20-50% by weight vegetable oil;
• and
• wherein the basic emulsion contains a second fraction fish of
• 1-5% by weight of fat or oil based antioxidants,
• 5-30% by weight of marine omega-3 fatty acids triglycerides and/or ethylesters,
• 5-40% by weight of vegetable oil;
• and
• in a mixing ratio of the 1. fraction of plant to the 2. fraction of fish from 2:1 to 15:1.